It was one among my school days tiffin sabji. It’s very simple to make and tastes very nice. If you are falling short of time then this veggie can come as a life saver.
Let us start cooking!!!
Ingredients:
Ladyfinger (Bhindi): 250 gms (washed)
Oil: 2 tbsp
Asafetida: a pinch
Mustard seeds: 1 tsp
Cumin seeds: 1 tsp
Turmeric powder: 1 tsp
Coriander powder: 2 tsp
Red chilli powder: 1 tsp
Dry mango powder (Amchoor): ½ tsp
Coriander leaves: 1 tbsp (washed and finely chopped)
Salt as per taste
Method:
1. Dry up the bhindis properly with the help of cloth.
2. Remove both the corners of it and cut into small pieces. Keep aside.
3. Heat oil in a heavy bottomed kadai.
4. Add asafetida and mustard seeds.
5. Fry for a few seconds.
6. Now add cumin seeds and fry for a few seconds.
7. Add the bhindi to it.
8. Add salt and turmeric powder.
9. Mix well.
10. Cover it with a plate and let it cook for about 10-12 minutes, occasionally stirring it.
11. Remove the cover. Add coriander powder, chilli powder and amchoor powder. Mix well. Check if the bhindi is cooked or not by cutting it with the spoon only.
12. Cook uncovered for another 1-2 minutes.
13. Garnish with coriander leaves and serve hot with parathas.
Tips:
1. Make sure the bhindis are wiped out dry otherwise it will be sticky.
2. While cooking if you feel that the bhindi is sticky only then add a few drops of lemon juice.
3. Do not over stir the bhindi otherwise seeds will come out it.
4. After frying cumin seeds you can fry garlic and onion and then make the bhindi in the above stated manner.
See you soon with a new recipe till then Happy Cooking!!!
Let us start cooking!!!
Ingredients:
Ladyfinger (Bhindi): 250 gms (washed)
Oil: 2 tbsp
Asafetida: a pinch
Mustard seeds: 1 tsp
Cumin seeds: 1 tsp
Turmeric powder: 1 tsp
Coriander powder: 2 tsp
Red chilli powder: 1 tsp
Dry mango powder (Amchoor): ½ tsp
Coriander leaves: 1 tbsp (washed and finely chopped)
Salt as per taste
Method:
1. Dry up the bhindis properly with the help of cloth.
2. Remove both the corners of it and cut into small pieces. Keep aside.
3. Heat oil in a heavy bottomed kadai.
4. Add asafetida and mustard seeds.
5. Fry for a few seconds.
6. Now add cumin seeds and fry for a few seconds.
7. Add the bhindi to it.
8. Add salt and turmeric powder.
9. Mix well.
10. Cover it with a plate and let it cook for about 10-12 minutes, occasionally stirring it.
11. Remove the cover. Add coriander powder, chilli powder and amchoor powder. Mix well. Check if the bhindi is cooked or not by cutting it with the spoon only.
12. Cook uncovered for another 1-2 minutes.
13. Garnish with coriander leaves and serve hot with parathas.
Tips:
1. Make sure the bhindis are wiped out dry otherwise it will be sticky.
2. While cooking if you feel that the bhindi is sticky only then add a few drops of lemon juice.
3. Do not over stir the bhindi otherwise seeds will come out it.
4. After frying cumin seeds you can fry garlic and onion and then make the bhindi in the above stated manner.
See you soon with a new recipe till then Happy Cooking!!!
No comments:
Post a Comment